Pepper Steak with Bell Peppers and Onion –

There’s something deeply comforting about the sizzle of steak hitting a hot pan—the way the aroma fills the kitchen, promising a meal that’s both hearty and full of flavor. This Pepper Steak with Bell Peppers and Onion is one of those dishes that never fails to make my family gather around the table a little faster. It’s a recipe born from weeknight hustle and weekend cravings, a perfect balance of tender beef, sweet peppers, and just the right touch of savory sauce. Whether you’re cooking for a crowd or just treating yourself, this dish feels like a warm hug on a plate.

Ingredients You’ll Need

Here’s what you’ll need to bring this pepper steak to life:

• 1 ½ pounds flank steak or sirloin – Thinly sliced against the grain for maximum tenderness. Flank steak is my go-to, but sirloin works beautifully too.
• 2 bell peppers (red and green) – I love the color contrast, but feel free to use whatever you have on hand.
• 1 large yellow onion – Sliced into strips for that perfect caramelized sweetness.
• 3 cloves garlic, minced – Because what’s a stir-fry without garlic?
• ¼ cup soy sauce – The base of our savory sauce. Low-sodium works if you’re watching salt.
• 2 tablespoons oyster sauce – Adds depth and richness. If you don’t have it, hoisin sauce makes a fine substitute.
• 1 tablespoon brown sugar – Just a touch to balance the saltiness.
• 1 teaspoon freshly grated ginger – For a little zing! Powdered ginger works in a pinch.
• 2 tablespoons vegetable oil – For searing the steak to perfection.
• 1 teaspoon cornstarch (optional) – If you like your sauce a bit thicker.
• Cooked rice or noodles – For serving. Jasmine rice is my favorite, but it’s delicious with lo mein noodles too!

How to Make Pepper Steak with Bell Peppers and Onion

Let’s walk through this step by step—don’t worry, it’s easier than it looks!

1. Prep your steak: Slice the steak thinly against the grain (this ensures tenderness). Pat it dry with a paper towel—this helps with browning.
2. Whisk the sauce: In a small bowl, combine soy sauce, oyster sauce, brown sugar, and ginger. Set aside. If you like a thicker sauce, mix in the cornstarch now.
3. Sear the steak: Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add the steak in a single layer (you may need to do this in batches). Let it sear undisturbed for about 1-2 minutes per side, then remove and set aside.
4. Cook the veggies: In the same pan, add the remaining oil. Toss in the onions and bell peppers, stirring occasionally until they soften and get a little charred—about 4-5 minutes. Add the garlic in the last 30 seconds to avoid burning.
5. Bring it all together: Return the steak to the pan, pour in the sauce, and stir everything until the sauce coats the steak and veggies beautifully. Let it simmer for another minute or two.
6. Serve immediately over steamed rice or noodles, garnished with a sprinkle of sesame seeds or sliced green onions if you’re feeling fancy.

Tip: If your pan isn’t large enough to cook everything at once, don’t overcrowd it! Cooking in batches ensures everything gets that perfect sear instead of steaming.

There’s something deeply comforting about a sizzling skillet of pepper steak—tender strips of beef mingling with vibrant bell peppers and sweet onions in a savory sauce. Whether you’re cooking for a weeknight dinner or impressing guests, this classic dish never disappoints. Below, I’ve rounded up some pro tips, serving ideas, and answers to common questions to help you make the most of this flavorful meal.

Pro Tips for the Best Pepper Steak

• Slice Against the Grain: Cutting the steak against the grain ensures each bite is tender and easy to chew.
• High Heat is Key: Sear the beef quickly over high heat to lock in juices and prevent toughness.
• Don’t Overcrowd the Pan: Cook the steak in batches if needed to avoid steaming instead of searing.
• Let It Rest: After cooking, let the steak rest for a few minutes before slicing to keep it juicy.

Variations & Substitutions

This dish is wonderfully adaptable! Here are a few ways to switch it up:

• Protein Swap: Try chicken, pork, or even tofu for a different twist.
• Veggie Boost: Add mushrooms, snap peas, or zucchini for extra texture and flavor.
• Spice It Up: Toss in a pinch of red pepper flakes or a dash of sriracha for heat.
• Sauce Variations: Swap soy sauce for coconut aminos or tamari for a gluten-free option.

What to Serve with Pepper Steak

This dish pairs beautifully with a variety of sides:

• Steamed Rice: Jasmine or basmati rice soaks up the delicious sauce.
• Noodles: Try lo mein or rice noodles for a heartier meal.
• Stir-Fried Greens: Bok choy or spinach adds a fresh contrast.
• Simple Salad: A light cucumber or sesame salad balances the richness.

Storage & Reheating Tips

Leftovers? No problem! Here’s how to keep them tasting great:

• Storage: Store in an airtight container in the fridge for up to 3 days.
• Reheating: Warm gently in a skillet over medium heat with a splash of broth to revive the sauce.
• Freezing: Freeze in portions for up to 2 months—thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use frozen bell peppers?

Yes! While fresh peppers have the best texture, frozen ones work in a pinch—just thaw and pat dry before cooking.

What cut of beef is best?

Flank steak, sirloin, or ribeye are great choices for their tenderness and flavor.

Can I make this dish ahead of time?

Absolutely! Prep the ingredients in advance and cook just before serving for the freshest taste.

Is this recipe gluten-free?

It can be! Use tamari or coconut aminos instead of soy sauce to keep it gluten-free.

There you have it—everything you need to make a mouthwatering pepper steak that’s sure to become a family favorite. Whether you stick to the classic recipe or put your own spin on it, this dish is all about bringing warmth and flavor to the table. Happy cooking, and enjoy every delicious bite!

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